Roasted Cauliflower

Here’s a simple, low-calorie, yet satisfying, meal featuring the “tofu of vegetables,” cauliflower. OK, I’ve never heard it called that before, just made it up, but like tofu, cauliflower’s subtle flavors are good at sharing the stage. It can bring a bit of crunch to both savory and sweet dishes.

Roasting cauliflower helps accentuate its contribution and softens it up a bit in a delectable way.

Roasted cauliflower recipe, if you can call it that:

Preheat oven to 350-400°F.

Cut half a large head of cauliflower into 1½ inch thick slices.

Arrange on a lightly-oiled, tinfoil-lined cookie sheet.

Bake for 30-40 minutes, flipping over halfway thru.

Eat plain or season to your liking.

Roasted cauliflower with tomatoes, onions, and squash

I just tried a bunch of different toppings here, including my favorite Lewis Labs Brewer’s Yeast, malt vinegar, hot sauce, and vegan mayo. It filled my plate and my stomach.

This entry was posted
on Thursday, May 24th, 2012 at 2:37 pm and is filed under food, recipes.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.